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Watercress Salad with Fennel and Citrus

Photo: Karry Hosford
Yield 8 servings (serving size: 2/3 cup)
The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.

Ingredients

  • Salad:
  • 4 cups trimmed watercress (about 1 bunch)
  • 1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)
  • 3 navel oranges, sectioned
  • 1/2 cup thinly sliced radishes
  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • Dash of sea salt
  • Dash of freshly ground black pepper

Nutrition Information

  • calories 58
  • caloriesfromfat 42 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 1.2 g
  • carbohydrate 8.5 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 52 mg
  • calcium 52 mg

How to Make It

  1. To prepare salad, combine the first 4 ingredients in a bowl.

  2. To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.